Thanks to a diagnosis of IBS, I am attempting to embark on a diet that combines C&B-free diet with the low FODMAP diet. I’m new to this diet and still making tons of mistakes, but in theory this recipe, along with several others that I’m planning on posting, should be safe for FODMAP diet followers, as well as being very tasty for those on a the standard C&B-free diet.
Ingredients per person:
1 medium potato
2 sweet peppers
1-2 inch piece of fresh ginger
2-3 tbsp garlic-infused oil, or a mix of garlic oil and ordinary olive oil
1 tsp each of 2-3 of your favourite safe herbs or spices. I used cumin seeds, cardamon pods and black peppercorns but you can use whatever you like and are safe with.
2 tbsp olives
(optional) feta cheese to serve
- Prepare potato, carrot, courgette and sweet peppers, cut into bite size chunks. I prefer not to peel the potato or carrots as this gives better texture and more vitamins and fibre, but you can peel if you wish.
- Peel the ginger and grate or chop finely
- Add prepared vegetables, ginger, spices and oil to a roasting tray and place in a hot oven for around 30 – 45 minutes until all the vegetables are browned and soft. (You may have to turn the veg a couple of times.)
- Add the olives to the roasting tray and cook for another 5 minutes before turning onto the serving plate
- serve with chunks of feta cheese.
variations – cooked smoked bacon lardons, cooked chicken, cooked ham, salted nuts (except cashews or pistachios), or hard boiled eggs would all also work with this dish and could be added at the end instead of the feta cheese.